AUBERGINE AND RICOTTA BAKE

2 large aubergines, washed and cut lengthways
6 tablespoons Extra Virgin olive oil
1 x portion fresh tomato sauce or large jar of passata
250g ricotta
Salt and pepper
Optional: zest of a lemon
Optional: grated nutmeg
Optional: handful of breadcrumbs, chopped fresh parsley and grated parmesan

• Preheat the oven to 180*c. Slice the aubergine horizontally into thin slices and lay them on a baking sheet. Generously brush them with oil and season with salt and pepper.  Bake the aubergine slices in the oven for around 40 minutes, turning half way, until soft.  Alternatively you can grill or fry the aubergine slices.
• Put the ricotta in a bowl and season with salt and pepper and grated nutmeg / lemon zest if you wish.
• Put some tomato sauce in the bottom of an oven dish. Take a slice of aubergine, place a spoon of ricotta on top, then roll up and arrange in the dish.  Repeat until the dish is full.
• Pour over the tomato sauce and top with a handful of breadcrumbs / grated parmesan / chopped fresh parsley.
• Bake in the oven for about 20 to 30 minutes. Serve with a green salad

 MEATBALLS IN TOMATO SAUCE

1 slice of bread, crusts removed
4 tbsp milk
400g minced beef
200g minced pork
salt and pepper
optional: handful chopped fresh parsley
optional: pinch of dried Italian herbs or 1/2 tsp fennel seeds
optional: pinch of chilli flakes
optional: 2 cloves garlic, crushed
1 x portion fresh tomato sauce
1 x pack mozzarella
optional: 3 tbsp breadcrumbs 

• Place the bread in a bowl and pour over the milk. Set aside for 10 minutes, then rub between your fingers to break up
• Place the minced beef and pork in a bowl with the bread mix and season well with salt and pepper. For really smooth meatballs, blitz the meat mixture in a food processor.  Add any additional herbs / chilli and stir until well combined
• Divide the mixture into equal sized balls and, if you have time, leave them to set up in the fridge for half an hour
• Place a large pan over a medium heat and 1 tsbp olive oil along with the meatballs. Leave them to brown (do not be tempted to move them around until they are well sealed or they will stick), then turn and continue to cook until browned all over. *TIP* if the meatballs are stuck to the bottom of the pan, add 1 tbsp water to the pan – the steam will release them from the pan.
• You can either cook them on the stove top or in the oven:
  • To cook on the stove:  this is good if you are planning to batch cook / freeze / reheat later: pour the tomato sauce over the meatballs and simmer for for 1 hr until the sauce has reduced and the meatballs are cooked
  • To bake in the oven: this is good if you want to serve them as a nice meal – eg for a family lunch / relaxed dinner party.  Preheat the oven to 180*c. Transfer the meatballs to an oven dish and pour over the tomato sauce.  Top with mozzarella and breadcrumbs (if you are using them) and bake for 20-30 minutes until bubbling and cooked through

NOW THAT YOU CAN MAKE MEATBALLS TRY THESE RECIPES 

If you can make these meatballs you can also make other meatball style dishes such as Lamb Kofta and Asian Style Pork Meatballs (see below):

LAMB KOFTA

500g minced lamb
2 tsp ground cumin
2 tsp ground coriander
1 tsp cinnamon
2 tbsp chopped herbs (mint and coriander)
3 cm chopped fresh ginger
2 cloves garlic, crushed
zest of 1/2 lemon
optional: ½ red chilli, finely chopped
Juice of ½ lemon 

• Stir together all of the ingredients except the lemon juice until well blended and the mixture comes together
• Divide the mixture into equal sized balls and leave to set up in the fridge for half an hour
• Place a large pan over a medium heat and 1 tsbp olive oil along with the meatballs. Leave them to brown (do not be tempted to move them around until they are well sealed or they will stick), then turn and continue to cook until browned all over and cooked through (about 8-10 minutes)
• set aside to rest for a few minutes and squeeze over the juice of half a lemon
• Serve with pitta, green salad and tzatziki or alternatively transfer to an oven dish and cover with tomato sauce, top with some crumbled feta and bake in the oven at 180*c for 20 mnutes (as above – see meatball recipe).

ASIAN STYLE PORK BALLS

 Simple Pork Balls

500g pork mince
½ tsp bicarbonate of soda
1 tsp cornflour
1 tbsp hoisin sauce / rice wine
1 tbsp dark soy sauce

 Extras

1 tbsp sesame oil
1 pak choi, finely diced
2 spring onions, finely chopped
1 tbsp fresh ginger, diced
1 clove garlic, crushed  

– Preheat the oven to 180*c.  Line a roasting tin with baking paper
– Place all of the ingredients in a bowl and stir until well combined. Form into walnut sized balls and place in the roasting tin
– Bake for 15 minutes, until cooked through

 Noodle Stir Fry

1 tbsp vegetable / rapeseed / groundnut oil
1 pak choi, diced
Handful tenderstem broccoli
1 carrot, cut into ribbons
Handful mushrooms, sliced
Optional: 1 x packet fresh egg noodles
1 tbsp chopped fresh ginger
1 garlic clove, crushed
2 spring onions, sliced 

• Prepare all of the stirfry ingredients before you begin, including thte sauce
• Cook the vegetables in order of how long they take to cook:
  • Thick part of pack choi and broccoli, fry for 2 mins
  • Add the carrots and mushrooms, fry for 2 mins
  • Add the noodles, fry for 1 min
  • Add the ginger, garlic and green tops of pak choi, fry for 2 mins
  • Add the Stir fry sauce, stir through
  • Finish with chopped spring oinions

 Kids Stir Fry Sauce

1 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp oil
1 tbsp water 

Adult Stir Fry Sauce

2 tbsp soy sauce
1 tbsp honey
Optional: 2 tsp rice wine
2 tsp sesame oil
Optional: chopped fresh chilli